Food - Centralmaine.com

The Maine Ingredient: No need to settle for same old, same old when it comes to ground meat

by Brook Dojny February 24, 2016

Try these two less familiar and winning approaches to spice up your meals.

Amelia Saltsman captures the way Jews worldwide have adapted local ingredients to fit their tradition.

by The Associated Press February 23, 2016

The alliance will allow breweries to access the school’s new quality assurance and laboratory resources.

by The Associated Press February 22, 2016

He began his career at a time when the valley was known chiefly for cheap wine and witnessed it grow into one of the world’s premier wine regions.

by George and Linda Smith February 21, 2016February 22, 2016

You say Hello, I say Good Pie

by Peggy Grodinsky Food Editor February 17, 2016

The 20-year-old Fore Street Restaurant makes the list again.

Food

A doctor says there isn’t enough data to support prescriptions but people flock to products containing probiotics.

by SARA MOULTON The Associated Press February 17, 2016

The secret is presoaking the noodles in warm salted water before adding the other ingredients.

by Joe Appel February 17, 2016

And can a humble, midweek wine compete with an “awesome” rarity?

by Daniel Neman Tribune News Service February 17, 2016

A meaty concoction may not be as cheap as it once was, but can be richly satisfying.